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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat olive oil in pressure cooker with the top off to medium heat, and saute onions until they become translucent, about 5 minutes. | 2. Add farro and diced thyme leaves to the pan and stir continuously to coat for about 1 minute. Add mushroom slices and stir for another minute. | 3. Add wine to deglaze the pan, making sure to scrape up anything that's gotten browned onto the surface. Add vegetable stock to the pressure cooker and stir. | 4. Seal pressure cooker, and raise heat to high. Maintain high pressure for 7 minutes. Remove from heat and run water on the lid to loosen up seal. | 5. Stir for about a minute to allow further absorption of liquid into the farro. If the consistency is too thin, place pressure cooker pot on stove - with the top off - and heat while stirring frequently until desired consistency is reached. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		diced	28.0	6.537999999999999	0.77	0.07
farro	1	cup	cracked	-	-	-	-
thyme leaf	4		diced	-	-	-	-
oyster mushroom	8	ounces	sliced	74.8427	13.8119	7.5069	0.9299
white wine	1	tablespoon		-	-	-	-
vegetable broth	2	cups	low sodium	324.72	52.644	11.9064	7.6752
kosher salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.